Pastry - Chef de Partie

The main purpose: The role is responsible to oversee a section of the pastry kitchen and is primary responsibility of the role is to oversee the preparation, cooking and the presentation of food in accordance to set standards with guidelines and ensure adherence to health and safety and hygiene standards to all staff in the kitchen.

Reporting to the: Sous Chef - Pastry

Key responsibilities will include but are not limited to:

1) Management of the kitchen operation

• Ensure all the mise-en-place is prepared and kept fresh.

• Ensure that junior chefs have all the required resources and supplies (e.g. knives, boards, spices, vegetables etc.) at the cooking stations.

• Ensure all food is prepared as per the approved menu and per set standards.

• ensure that all the plates reach the client with correct garnishee, portion size, correct temperature, approved presentation and ...